The Most Delicious Gluten Free Carrot Pecan Muffins

Eating gluten free doesnt mean eating flavourless cakes and cookies. By combining various starches, ground nuts and flours you can achieve a final product that is full of flavour and has a texture similar to that of baked goods made with wheat flour. Here carrots and spice compliment the sweet honey like flavour of pecans.

Ingredients

230 gm / 1 cup Mirage margarine, melted
430 gm / 2 cups Dark brown sugar
4 Large eggs
30 ml / 2 tbsp Molasses
180 ml / 3/4 cup Milk
15 ml / 1 tbsp Vanilla extract
3 Carrots, medium sized, washed and grated
1/2 cup Pecans, ground
1/2 cup Almond flour
1/2 cup Tapioca starch
1/2 cup Corn flour (Masa found in the Mexican section)
1/4 cup Ground flax seeds
1/2 cup Sorghum flour
12 gm / 2 tbsp Baking powder
9 gm / 2 tsp Salt
15 gm / 1 tbsp Ground cinnamon
2 gm / 1/2 tsp Ground Clove
-Icing sugar for dusting

Directions

1. Pre-heat the oven to 350F(175C).
2. Line a muffin tin with muffin liners.
3. In a large mixing bowl, with an electric mixer, cream the Mirage Margarine on high for 3 minutes.
4. Add to the margarine the sugar and molasses and continue creaming for 3 minutes more.



5. Now add the eggs and vanilla extract, Continue mixing on high for another 3 minutes, scraping the bowl several times with a rubber spatula.
6. In a separate bowl whisk together the remaining dry ingredients.



7. Add the dry mixture into the margarine mixture in 3 parts, mixing thoroughly before adding each part. Once all the dry ingredients are mixed into the bowl, fold in the grated carrot until completely combined.




8. fill the muffin liners 2/3 of the way with the fluffy batter.



9. Place the pan on the middle rack of the oven and bake for approximately 25-30 minutes. The centres will sink slightly so you will have to use a toothpick to test the centre. If the toothpick comes out clean youre ready to pull them from the oven and allow them to cool.
10. Gently turn the muffins out and allow them to cool on a resting rack before serving.
11. Once the muffins have cooled, dust the tops with icing sugar and store them in an air tight container for up to 3 days.

Notes

• For extra nutty flavour fold in whole pecans to the mixture, before portioning into the muffin tin.